Food & Drink
Portland chef Greg Higgins (of downtown's Higgins restaurant) is in Mongolia, sharing his sausage and charcuterie expertise with local butchers as part of Mercy Corps' Farmer to Farmer project, and he's blogging the whole trip for WW:---Start your day with the breakfast of Mongol champion wrestlers: steamed mutton dumplings and a cup of hot seabuckthorn tea. You're sure to be ready for whatever ...
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